Purée Marianne

Ingredients

• 500 g pumpkin (potiron)
• 300 g potatoes
• 750 ml white consommé (consommé blanc)
• 500 ml white consommé
• to taste butter
• 125 g lettuce and sorrel leaves
• to taste butter
• as needed thin slices of flûte bread (baguette)
• to taste grated cheese

Instructions

1. Cook the sliced pumpkin and potatoes in three-quarters of a litre of white consommé until tender. Pass the mixture through a fine sieve (étamine) or tamis to create a smooth purée.
2. Adjust the consistency of the purée by adding the remaining half-litre of white consommé to reach the desired soup body. Finish with butter (monter au beurre) at the moment of service.
3. For the garnish: finely slice the lettuce and sorrel leaves (chiffonade), wilt them gently in butter, and set aside. Toast thin slices of flûte bread, dust generously with grated cheese, and brown briefly under the broiler or in a hot oven until golden and gratinéed.
4. Serve the purée in heated bowls, distribute the wilted greens throughout, and float the cheesy, toasted bread slices on top.